Our Menu

Creative Cairns Cafe Menu

Oliver believes the cafe industry has a role to play in influencing food trends and at-home dining culture.

With this in mind, local and indigenous ingredients are deliciously and seamlessly wound into both the creative and familiar cafe menu items.

Breakfast Menu

Till 11am

Lunch Menu

After 11am

Dinner Menu

From 5pm

KIds & small things

All day

Cakes & Pastries

All day

Coffee

All day

Beverages

After 10am

Breakfast Menu

GOOD MORNING VIETNAM GF & DF. PB Available

Turmeric & rice flour crepe, twice-cooked pork belly, paperbark smoked five-spice & bean sprouts. Served with Vietnamese style green papaya slaw & nước chấm sweet & sour sauce

OPTIONS
pork belly 25.5
tofu 25.5 PB
Pork Belly & Kimchi 30.0

Bánh Xèo (pronounced “Bahn Say-yo”) is a Vietnamese street food favourite, showcasing the French influence in Vietnam!

Tropical Avocado Toast DF & PB, GF Available

Smashed avocado, ciabatta toast with finger lime, a lemon myrtle, Mareeba dried mango, macadamia & shaved coconut dukkah, cherry tomato, coconut-based feta, shichimi Japanese pepper, coriander & chilli threads | 19.9

OPTIONS
Add seared Queensland scallops, marinated in white soy & mirin | 33.9 Lush, yum.
Marsh’s bacon & poached egg | 29.4 | The classic combo!
Bay & salt brined, then peppered and sous-vide kangaroo loin| 28.9 | An Aussie twist.

This is our indigenous & tropical ingredient focused avocado toast, an absolute flavour bomb with layers of flavour & textural components. Up there with Cairns’ favourite avo toasts.

TRUFFLE MUSHROOMS PB Available

Button & woodear mushrooms, cashew & truffle pâté on ciabatta toast, with French garden herbs, goat chevre & pickled red onion | 24.5

OPTIONS
add poached egg +3 | make it vegan with coconut feta + 1.0

This dish recently won the title ‘Australia’s Best Mushrooms on Toast‘ – so you know it’s going to be delicious!

PINA COLADA WAFFLE STACK

Waffle stack, pineapple grilled with cinnamon, dehydrated pineapple, macadamia, mango & coconut dukkah, coconut caramel, coconut sorbet, & Davidson plum dust | 25.5

Tropical Pina Colada flavours with loads of colour, flavour & texture, a decadent dish perfect to share for bressert (brekky-dessert).

CHILLI CRAB OMELETTE

Crab claw meat, banana flower and our famous fiendish chilli jam, inside a French-style rolled omelette, toasted ciabatta, black tobiko, Yarra Valley salmon roe, chilli threads & Innisfail palm heart slaw | 37.0

QLD spanner crab when available

 

 

 

LEMON MYRTLE EGGS BENEDICT

Two poached free-range eggs, toasted ciabatta, wilted spinach & our lemon myrtle hollandaise. Served with your choice of protein | 18.9

OPTIONS
Marsh’s bacon 26.4
Smoked salmon 26.9
Marsh’s ham-sliced-off-the-bone 26.4
Sous-vide peppered kangaroo loin 27.9

Lemon Myrtle is endemic to Queensland, and has a citrus & lemongrass-like flavour which compliments hollandaise perfectly.

TRUFFLE & TOFU TOASTIE PB Available

Mushroom, cashew & truffle pâté, confit tofu with shiitake salt, melted cheese, Korean-style soy pickled onions 16.9

OPTIONS
Plant-based cheese + 1.0
Add mushrooms inside 5.5

BACON & EGG BREKKY BURGER

Fried Stockman’s free range egg, Marsh’s bacon, caramelised onion jam, tomato relish, rocket & garlic aioli | 16.9

OPTIONS
Add smashed avocado + 3.0
Add lemon myrtle hollandaise + 3.0
Or add both!

BUILD YOUR OWN (Start here with eggs on toast)

Two poached free range eggs on our house-made ciabatta toast, tobiko, seaweed salt | 12.5

OPTIONS
Scrambled with an extra egg & cream +3.0
Gluten-free bread +2.0
Extra ciabatta toast +3.0

See the options below to build your own epic breakfast!

Adds & Sides

Poached egg | Lemon myrtle hollandaise | Garlic aioli | Chilli jam | 3.0

Marsh’s tablelands bacon 6.5 | Ham off-the-bone | 6.5 | Side of kangaroo | 9.0

Huon smoked salmon | Mushrooms with herbs & rose petals | 8.0

Side of avocado | Confit tofu with mushroom salt | Wilted spinach | Our kimchi | 4.5

Smashed chats with salt & red wine vinegar reduction – bowl to share 10.9 | or as a side | 5.5

Lunch Menu

GOOD MORNING VIETNAM GF & DF, PB Available

Turmeric & rice flour crepe, twice-cooked pork belly, paperbark smoked five-spice & bean sprouts. Served with Vietnamese style green papaya slaw & nước chấm sweet & sour sauce | 25.5

OPTIONS
pork belly 25.5
tofu 25.5 PB
Pork Belly & Kimchi 30.0

Bánh Xèo (pronounced “Bahn Say-yo”) is a Vietnamese street food favourite, showcasing the French influence in Vietnam!

Tropical Avocado Toast DF & PB, GF Available

Smashed avocado, ciabatta toast with finger lime, a lemon myrtle, Mareeba dried mango, macadamia & shaved coconut dukkah, cherry tomato, coconut-based feta, shichimi Japanese pepper, coriander & chilli threads| 19.9

OPTIONS
Add seared Queensland scallops, marinated in white soy & mirin | 33.9 Lush, yum.
Marsh’s bacon & poached egg | 29.4 | The classic combo!
Bay & salt brined, then peppered and sous-vide kangaroo loin| 28.9 | An Aussie twist.

This is our indigenous & tropical ingredient focused avocado toast, an absolute flavour bomb with layers of flavour & textural components. Up there with Cairns’ favourite avo toasts.

SALMON & COUSCOUS

Sous-vide & pan fried salmon, crispy skin, with Middle-Eastern style Israeli pearl couscous salad, sundried tomato, fresh pomegranate, pistachio, raisins & house-made tahini sauce  |  40.0

SMOKED DUCK WITH SOBA NOODLES

Cherry-wood smoked duck breast on smashed edamame beans with cold soba noodles, sesame dressing, wakame seaweed, crispy shallots & pistachio  |  39.0

PAPERBARK SMOKED ROO-BEN SANDWICH 

Based on the New York classic reuben! Bay & salt brined, then peppered and sous-vide kangaroo loin, homemade sauerkraut, pickled cucumber, melted cheese, dijon mustard & mild chilli sauce | 23.0

Great with our smashed chats with red wine vinegar reduction 5.5
Very nice with a glass of Montepulciano 13.0

SALMON & ROCKET SALAD GF

A colourful salad for those perfect Cairns sunny days – Huon Smoked Salmon with rocket, Yarra Valley Salmon caviar, beetroot puree, pickled fennel, pickled red onion, baby capers, horseradish cream, crisp sweet potato, fresh dill | 32.0

TRUFFLE MUSHROOMS PB Available

Button & woodear mushrooms, cashew &  truffle pâté on ciabatta toast, with French garden herbs, goat chevre & pickled red onion | 24.5

OPTIONS
add poached egg +3 | make it vegan with coconut feta + 1.0

This dish recently won the title ‘Australia’s Best Mushrooms on Toast‘ – so you know it’s going to be delicious!

PINA COLADA WAFFLE STACK

Waffle stack, pineapple grilled with cinnamon, dehydrated pineapple, macadamia, mango & coconut dukkah, coconut caramel, coconut sorbet, & Davidson plum dust | 25.5

Tropical Pina Colada flavours with loads of colour, flavour & texture, a decadent dish perfect to share for bressert (brekky-dessert).

CHILLI CRAB OMELETTE

Crab claw meat, banana flower and our famous fiendish chilli jam, inside a French-style rolled omelette, toasted ciabatta, black tobiko, Yarra Valley salmon roe, chilli threads & Innisfail palm heart slaw | 37.0

QLD spanner crab when available. Goes well with a glass of the Rose.

LEMON MYRTLE EGGS BENEDICT

Two poached free-range eggs, toasted ciabatta, wilted spinach & our lemon myrtle hollandaise. Served with your choice of protein | 18.9

OPTIONS
Marsh’s bacon 26.4
Smoked salmon 26.9
Marsh’s ham-sliced-off-the-bone 26.4
Sous-vide peppered kangaroo loin 27.9

Lemon Myrtle is endemic to Queensland, and has a citrus & lemongrass-like flavour which compliments hollandaise perfectly.

TRUFFLE & TOFU TOASTIE PB Available

Mushroom, cashew & truffle pâté, confit tofu with shiitake salt, melted cheese, Korean-style soy pickled onions 16.9

OPTIONS
Plant-based cheese + 1.0
Add mushrooms inside 5.5

 Adds & Sides

Poached egg | Lemon myrtle hollandaise | Garlic aioli | Chilli jam | 3.0

Marsh’s tablelands bacon 7.5 | Ham off-the-bone 7.5 | Side of kangaroo 9.0

Huon smoked salmon | Mushrooms with herbs & rose petals | 8.0

Side of avocado | Confit tofu with mushroom salt | Wilted spinach | Our kimchi | 4.5

Smashed chats with salt & red wine vinegar reduction – bowl to share 10.9 | or as a side | 5.5

Kids & Small Things

Cheesy toast

Two pieces of ciabatta with aioli & melted cheese | 8.9

Fries

Bowl of  fries with paprika salt & garlic aioli or tomato sauce | 10.9

Toastie

Cheese & tomato passata toastie | 10.0

with Marsh’s Ham | 15.5

with Kimchi | 14.5

EGG ON TOAST

One egg, one toast, salt & pepper | 7.5

Dinner Menu

 WELCOME

focaccia, with lemon myrtle salt & olive oil

IT’S THE SMALL THINGS THAT MATTER

CRAB MIANG

Crab & banana flower betel leaf miang with salmon pearls, Innisfail palm heart, chilli jam, ginger caramel | 14.0

SOBA & TOFU PB GF DF

Smoked and confit tofu, soba noodle, wakame and sesame seed dressing |  23.0

SMOKED OCTOPUS GF DF

Smoked and grilled octopus, pumpkin puree, mint & lemon | 24.0

 

GARLIC PRAWNS DF GF

Garlic prawns & smoked fennel, served with fire-grilled ciabatta | 26.5

STRACCIATELLA V

Chives, sesame oil, fermented enoki, chilli, crostini | 25.0

 

FISH WINGS DF GF

Crispy line-caught reef-fish wings, sticky ginger caramel, chilli jam |  17.0

PAINTED CRAY & BISQUE GF DF

Coconut fennel bisque, cray tail sous vide in coconut water & ginger, kaffir lime | 48.0

AN ADVENTURE CREATED FOR YOU

SALMON & COUSCOUS DF

Cous cous, finger lime, candied ginger and grilled lime | 39.0

QUACK QUACK GF, DF

Smoked & sous vide duck breast, duck crackling, duck fat potatoes, lemon myrtle sauerkraut, red wine jus | 46.0

 

CHOOSE YOUR OWN ADVENTURE  (choose and add sides)

F.O.D GF DF

Reef fish, squid ink & coconut veloute, spicy mango |  37.0

SHROOMS & SHROOMS PB GF DF

Baked portobello mushroom stuffed with a truffle mushrooms medley, served with pickled shimeji mushroom, smashed chickpeas, mushroom pillow | 32.0

 

WAGYU DF GF

Wagyu rump (marble score 4.0+) grilled over charcoal, smoked onion & red wine jus [180g] | 38.0

SMOKED BEEF SHOULDER DF GF

Slow braised overnight with chianti red wine, with smoked onion and its own vegetable-thickened braise sauce |  28.0

ROO GF DF

Salt brined, peppered then sous vide kangaroo loin, with smoked beetroot & davidson plum dust | 26.0

CAULI PB GF DF

Blackened & caramelised cauliflower, miso cauliflower puree, pickled cauliflower and kimchi powder | 24.0

SIDES all 9.0

‘COS ITS COS PB GF DF

Cos lettuce, gochujang butter, coconut feta, fermented chilli, finger lime

RED CABBAGE PB GF DF

Slow braised red cabbage in red wine vinegar, pineapple & ginger. coconut crisps & petals

HARICOT VERT PB GF DF

Green beans steamed & charred, lemon, macadamia dukkah

 

SMOKEY PUMPKIN V GF DF

Smoked pumpkin mash, cashew, rainforest honey

 

SMASHED CHATS PB DF GF

Twice cooked with nori salt

Cakes & Pastries

Homely house-made cakes

Carrot cake with cream cheese icing | 11.9
Basque Cheesecake GF 8.5
Chocolate Brownie PB 6.0
Orange & Almond cake GF | DF 9.9
Banana Bread 9.5
Add Vanilla Gelati 3.0

Pastries

Almond Croissant | 7.0

Coffee

Coffee

COFFEE
Flat white
Latte
Cappuccino
Iced latte
Batchie
Long Black
Cup 4.5 | Mug 5.5 | Take Away XL (3 shots) 7.7

NOT MILK

sm or med 0.7   |  lg 1.0
Bonsoy  | Almond  |  Lactose-Free  |  Oat

FLAVOUR ADDS 0.50

House-made Coconut Caramel  |  Chocolate |  Vanilla syrup

V60

Pour-over | 8.0 
Single origin made hand pour with Hario v60

BATCHIE

Seasonal single origin coffee made with batch brewer | 4.4

COFFEE FLIGHT

White + Doppio + Batchie | 11.0

ICED COFFEE

With double espresso and Licks vanilla gelati 9.0 | make it a Mocha 9.0

ICED CHAI

Served tall with Licks vanilla gelati and chai syrup 8.5

AFFOGATO

Dessert in a glass – straight up vanilla gelati and double espresso 7.9

PRANA CHAI

Served in a pot on milk 6.5 | Dirty Chai (with espresso) 8.5

 

Premium Tea

English Breakfast 5.0
Earl Grey 5.0
Japanese Gen Mai Cha 5.0
Chinese Oolong 5.0
Chamomile 5.0
Peppermint 5.0

Fruit Juice – Build Your Own  |  9.5

Orange  |  Apple  |  Pineapple  |  Watermelon  |  Carrot  |  Celery

ADDS +50c

Ginger  |  Lemon  |  Lime  |  Mint


Barista suggestion = Orange + Apple + Watermelon + Ginger

Cold Drinks

Old School Milkshakes

Vanilla   |   Chocolate   |   Strawberry  |  Coconut Caramel   …Regular 7.0   …Kids 4.5

Yellow Super Smoothie | GF, DF & PB

Frozen mango & banana, our tepache,  turmeric, chia seeds  & coconut milk topped with toasted coconut chips | 10.0

Mexican Tepache

Traditional drink from Mexico, we naturally ferment pineapple for three days with cinnamon, star anise & clove |  7.5

Sparkling mineral water

Yaru  Mt Warning NSW  |  500mL 5.5   |  1L  7.5

Mango Iced Tea

Classic, served with mint & lime  |  7.0

Booze

Available after 10am

This is a handpicked list of small, passionate producers with a focus on sustainability & flavour balance.

Sparkling | pet nat

PROSECCO, N.V. UMBERTO LUIGI DOMENICO
Veneto, Italy

11.0 | 51.0

CHARDONNAY, 2021 UNICO ZELO ‘TROPO’
Adelaide Hills, SA

10.0 | 46.0

BLANC DE BLANC BRUT NATURE, N.V. CHAMPAGNE LAHERTE FRÈRES 
Champagne, France

          150.0

WHITE

SAUVIGNON BLANC, 2022 HUGHES & HUGHES
Coral River Valley, TAS

13.0 | 61.0

PINOT GRIGIO, 2021 PETE’S PURE
Murray Darling, NSW

9.0 | 41.0

PINOT GRIS, SEMILLON, 2021 LUCY M ‘VINO BIANCO’

Adelaide Hills, SA

13.0 | 61.0

CHENIN BLANC, 2016 MAC FORBES ‘WESBURN’
Yarra Valley, VIC

17.0 | 81.0

MARSANNE, ROUSSANNE & VIOGNIER, 2017 THE STORY
Grampians, VIC

15.0 | 71.0

CHARDONNAY, 2018 PRECIPICE

Yarra Valley, VIC

14.0 | 66.0

ROSE | ORANGE

CINSAULT ROSE, 2021 SMALL FRY
Barossa Valley, SA

10.0 | 46.0

2021 SHOBBROOK ‘GIALLO’
Barossa Valley, SA

14.0 | 66.0

Red

PINOT NOIR, 2022 FLEET
South Gippsland, VIC

14.0 | 61.0

LAMBRUSCO, 2022 JILLY WINE CO.
Clines, NSW

10.0 | 46.0

NERO D’AVOLA & ZIBIBBO, 2021 UNICO ZELO ‘FRESH A.F’

Adelaide Hills, SA

12.0 | 56.0

RED BLEND, 2016 GENTLEFOLKS ‘BLOSSOMS’
Adelaide Hills, SA

15.0 | 71.0

SHIRAZ, 2020 SMALLFRY
Barossa, SA

11.0 | 51.0

Beer

MACALISTER TROPICAL ALE ‘Latitude 17’
640mL – brewed in Cairns, fruit driven | 19.0

MACALISTER PALE ALE ‘Cairns Pale’
640mL – brewed in Cairns, light & crisp | 19.0

BALTER ‘Captain Sensible’
375mL – refined malt undertones, vivacious hops notes | 8.0

COOPERS ‘Pale Ale’
Fruity floral characters, balanced with crisp bitterness 8.0

GREAT NORTHERN
330mL bottle – full strength refreshing lager 8.0

COCKTAILS

ESPRESSO MARTINI
Skybury coffee liqueur, double espresso | 18.0

MIMOSA
Umberto Luigi Prosecco, fresh orange juice | 14.0

BLOODY MARY
Our house made bloody mary mix, vodka, tomato juice, black salt | 17.0

GIN FIZZ
Davidson plum gin, local finger lime syrup, elderflower, soda | 15.5

SPANISH SPRITZ
Red wine, lemonade, fresh orange, mint | 16.0

G&T
Mount Uncle orange peel and mint infused gin, tonic | 14

SPIKED ICED TEA
Tropical rum, mango, soda, lime, mint | 15.5

BOOZY AFFOGATO
Double espresso, Skybury coffee liqueur, vanilla gelati | 14.5

SUPPLIERS & FRIENDS

STOCKMAN’S EGGS – Kairi
4th Generation egg farmers in the Tablelands.

MARSH BUTCHERS – Stratford
4th Generation Cairns butchers & farmers, with prized bacon.

CARNIVORE – Portsmith
Family run meat supplier specialising in game & boutique meat.

ANGELOS’ FINE FOODS – Bungalow
Yummy Italian wholesaler & deli.

OCEANWORLD – North Cairns
Family owned seafood supplier.

SIMON GEORGE & SONS – East Coast QLD & NSW
4th Generation fruit and vegetable providores specialising in sourcing local produce.

CAIRNS MICROGREENS – Koah
Family run farm in Tablelands, growing boutique micro’s & herbs.

LILY SHIRE LIMES – Cardwell
Family run farm, growing champagne red finger limes

PALM HEARTS AUSTRALIA – Innisfail
Family run business that sends the asian delicacy to top restaurants in Australia and South East Asia.

TATTOOED SAILOR COFFEE ROASTERS – Bungalow
Our sister company roasts ethically-sourced coffee, with a focus on community, quality & coffee education.

LICKS GALATI – Portsmith
Family run gelati producer, using many local & seasonal ingredients.

SKYBURY COFFEE FARM – Mareeba
Family owned & run coffee and papaya farm. Currently open for lunch on weekdays.

SHAYLEE STRAWBERRY FARM – Atherton
Family owned & run Strawberry farm, worth a visit for their insanely delicious strawberry gelati.

BUSHY CREEK ORGANIC EGGS – Julatten
Tablelands farm committed to ethical animal husbandry, regenerative landscape stewardship and supplying quality produce.